Melissa
Chef Patrick Stark of Sundown Talks Stuffed Avocados.
Name: Patrick “The Stark Raving Chef” Stark
Education: Classically trained at the Culinary Institute of America.
History: Grew up in Ohio. Went to high school with LeBron James. Spent three years in Mexico as the consulting chef for Cirque du Soleil. Moved to Dallas in 2004. Landed at the Granada Theater in 2009. Helped open Sundown at Granada on January 13, 2012.
Goal for Sundown: To create an “equal opportunity menu” and support the appetites of omnivores, carnivores, vegetarians and vegans. To offer fresh, high quality menu options without breaking the band. To work with local artisans to ensure a farm to table experience.
Kitchen mantra: “People eat with their eyes, so we want all of our food to look ‘sexy.'” [Writer’s Note: I met all the guys in the kitchen. Sexy isn’t a problem.]
Favorite dishes at Sundown: Manitoba Burger, Rosemary Glazed Meatballs and Stuffed Avocados with Endive
Second Passion: Music. He toured with several bands in the past and is launching a new project in March called Backseat Continental. His goal is to be the first commercial chef and commercial musician with successful projects in both arenas.
Signature Dish: Stuffed Avocados with Endive.
Stark makes three varieties of this dish — the southwestern, the Italian and the Sundown Waldorf versions — all of which are served with Endive, which he refers to as “nature’s spoon.”
Ingredients: Two avocados and eight leaves of endive, plus following ingredients for each flavor.
Southwestern
– 1 tbsp black bean
– 1 tbsp sweet corn
– 1 tbsp tomato, cheery, cut into quarters
– 1 tsp feta cheese
– 1 tsp jalapeno Tabasco
– 1 tsp agave
– 1 tsp hempseed
Sundown Waldorf
– 1 tbsp cooked chicken diced and chilled
– 1 tbsp seasonal berries, blue
– 1 tbsp candied pecans
– 1 tsp avocado dressing
Italian
– Avocado, halved and seeded
– 1 tbsp sundried tomato, small dice
– 1 tbsp toasted almonds
– 1 tbsp shaved parmesan
– 1 tbsp basil chiffonade
– 1 tsp extra virgin olive oil
Procedure
– Hollow out 2 avocados. Dice avocado and portion into 3 piles. Slice bottom of avocado so it doesn’t roll on plate.
– Mix flavor profiles with portioned avocado and place equally into each avocado husk.
– Use endives as “natures spoon.”
See photo for presentation. Eat like crazy.
